Short Ribs

This is what I made for my Christmas Eve Dinner. It was 72 hour short ribs that I cooked in my Polyscience Discovery Immersion Circulator. Turned out amazing, lots of flavor and the fat on the ribs melted in your mouth. It was a eye opening experience as to the power of using an amazing cooking method.

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Comments

bill_130789

Looks amazing!

Kyle_Swanbeck_13795

Thanks Bill

Wqdwqd_Wqdq_59081

could u provide the core temp and baste? Did u remove any membranes?

Kyle_Swanbeck_13795

I did not remove any of the membrane. I cooked them for 60 hours at 56 C and then 60 C for the last 12. I sealed them in a mixture that I boiled and then strained. In the liquid was soy, water, apple juice, sugar, mirin, onion, carrot and garlic. I boiled that for 20 mins then strained it and added it to the bags and sealed before I cooked. When I was ready to serve I reduced the liquid for a sauce and mounted with a knob of butter to finish. Ribs are best if deep fried to crisp up the outside.